Winter can be said to be the most fertile season for oysters. Many friends want to cook a big oyster dinner at home. Today, I will share with you some common cooking tutorials for oysters.
First, steam oysters.
1. Wash each oyster with a vegetable brush.
2. Prepare a steamer and put the washed oysters into the steamer. Remember to put the oysters where the plane is facing up and the drum is facing down. The advantage of steaming is that the soup in the oyster shell will not overflow after steaming. The first bite of the original soup was delicious.
3. Put some cold water at the bottom of the steamer and start heating. After the water in the steamer boils, start timing. Turn off the fire and enjoy the food for 3 minutes.
skill
Steamed oysters are original and do not need to be eaten raw. After steaming the oysters, you can keep them stuffy for 3-5 minutes according to the size of the oysters you bought, and then open the lid. When you open the lid, you can use the lid to fan the pan, so that the pan can cool down quickly, which makes it easier to open the mouth.
Second, steamed oysters with garlic vermicelli.
1. Wash the oyster shell, pry it open with a professional oyster opener, and gently rinse it with running water to prevent the residue from affecting the taste.
2, garlic sauce and pepper must be chopped, do not use the method of rolling, it will affect the taste, hot oil into the hot pot, stir-fry slightly yellow and put some oyster sauce, the taste is extremely fresh, sugar, stir-fry out of the pot for later use.
3. The vermicelli should be soaked in warm water half an hour in advance, provided that it is cut into small pieces with tools, which is convenient for eating and standby.
4. Take the shelled oyster vermicelli as the base material, put the oyster meat on the table, spread the prepared garlic sauce on it, put it in a steamer, boil the water and cook it for 5 minutes.
5. Sprinkle some parsley or shallots according to your personal taste after cooking.
Fine vermicelli is recommended for vermicelli, while coarse vermicelli is not easy to use. The function of sugar is refreshing, so just put a little less.
Third, fishing for oyster sauce.
1. Wash the oysters, put them in a steamer, boil the water in the steamer and steam for 3 minutes, then take out the oyster meat and put it in a bowl for later use.
2. Put chopped green onion, millet pepper, coriander powder, seafood soy sauce, balsamic vinegar, sugar, oyster sauce and white sesame seeds into a bowl and stir well.
Fourth, grilled oysters (oven version)
1. Clean the oyster shell with a brush, then open the oyster with an oyster opener and rinse it with water for later use.
2. Garlic sauce is made according to the method of making garlic oyster sauce.
3. Spread a layer of tin foil on the baking tray, evenly place the shelled oysters on the baking tray, and add a spoonful of sauce to each oyster.
4. Preheat the oven for 3 minutes in advance and bake at 200 degrees 10- 15 minutes (here, bake me according to the size of the oysters).
Remember not to touch the shell directly when you leave the oven, because the shell of roasted oysters will be very hot.
Five, grilled oysters with cheese (oven version)
1. The oyster is shelled, washed, put into a preheated oven, baked at 200 degrees for 3 minutes, and slightly baked.
2. First put the salad dressing (if you like mustard, you can mix it,100g salad dressing with 5g mustard, try it), and spread a layer of cheese on it.
3. Put it in the bottom of the oven and bake at 200 degrees for 6-8 minutes. The surface is slightly golden yellow.
Six, pressure cooker oysters
1. Clean the surface of the oyster with a brush.
2. Pour half a bowl of water into the pressure cooker, put it into the steamer, put on the oysters, sprinkle a little ginger onion on the surface, and cover the lid to hear the sound of SAIC. You can turn off the fire in 30 seconds.
3. Then put the pressure cooker under the faucet, rinse it with cold water, and open the cover after the air is exhausted.
4. According to the second method, the oyster method with garlic and vermicelli is used for dipping.
5. You can eat it with fruit juice.
Seven, oyster omelet
1. Prepare oyster meat, eggs, shallots, raw flour and salt for later use.
2. Put the oysters into the basin, add a small amount of raw flour and grab them evenly, then rinse them off.
3. After the eggs are beaten evenly, add the washed oyster meat, add chopped green onion, salt and other seasonings and mix well.
4, non-stick pan hot oil, pour oyster sauce and egg liquid, fry on low heat until both sides are golden, then serve.
It is convenient to eat and can be cut into equal parts when it is out of the pot.
Eight, oyster pot
1. Make a garlic sauce first. Chop minced garlic and millet pepper, fry them in hot oil until golden brown, add a little salt and oyster sauce before taking them out, and let them cool.
2, prepare a casserole, onion, Flammulina velutipes, green pepper evenly spread on the bottom of the casserole, spread oyster sauce, evenly spread the prepared garlic sauce on it, cover the pot and cook for 3 minutes. When the lid is opened, add a little soy sauce, sprinkle a little chopped green onion and coriander to decorate the pot.